Green Tea Mousse Cake


Serves 8

  • Active Prep Time: 1 hour
  • Passive Prep Time: 5 hours
  • Total Time: 6 hours


Green Tea Sponge Cake Layer

Cream Cheese Mousse

  • 225gCream Cheese
  • 50gGranulated Sugar
  • 2tbspVanilla Extract
  • 5gGelatin; or, Agar Agar

Green Tea Mousse


Green Tea Sponge Cake Layer

  1. In a double boiler, combine 3 eggs with 110 g of granulated sugar, whipping until ribbons form.
  2. Combine in a mixing bowl or mixer: 80 g of cake flour, 4 g of matcha powder, 2 tbsp of butter, and .25 tsp and mix thoroughly. Fold in egg and sugar mixture.
  3. Pour into a springform or flat pan and bake at 350°F for half an hour until a pin comes out clean.
  4. Let the cake rest until cool and carefully slice off the top to produce a level surface. Cut out cake with smaller radius cake mould, lined with parchment or a cake liner.

Cream Cheese Mousse

  1. Combine 225 g of cream cheese with 50 g of granulated sugar, 2 tsp of vanilla extract in a mixing bowl or stand mixer. Whip until well combined.
  2. Dissolve 5 g of gelatin or agar agar in a couple tablespoons of water or milk and combine thoroughly with cream cheese mixture.
  3. In a separate container, whip up 250 g of heavy cream and fold into cream cheese mixture.
  4. Spread evenly onto the sponge cake layer in the mould. Put aside in the refrigerator for 2 hours until set.

Green Tea Mousse

  1. When cream cheese layer is set, in a separate bowl combine 2 egg yolks with 20 g of granulated sugar. Whip until well combined.
  2. In a small saucepan, simmer 80 ml of milk and 2 tbsp of water and dissolve in 3 g of gelatin or agar agar and 8 g of matcha powder. Once dissolved, let cool slightly and combine with egg and sugar mixture.
  3. In a separate bowl, prepare 100 g of whipping cream and fold into matcha mixture. Stir until combined and spread over cream cheese layer in the cake mould.
  4. Set in refrigerator for 2 hours or more until final layer is set.

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